Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Ke-zhou Cai"'
Publikováno v:
Molecules, Vol 23, Iss 12, p 3377 (2018)
(1) Background: Amino acids and carbohydrates are widely used as additives in the food industry. These compounds have been proven to be an influencing factor in the production of chemical carcinogenic compounds polycyclic aromatic hydrocarbons (PAHs)
Externí odkaz:
https://doaj.org/article/f232e182dc6040039e94371cf34cd735
Publikováno v:
Food Control. 145:109404
Publikováno v:
Journal of Food Processing and Preservation. 44
Publikováno v:
Food chemistry. 269
The combined effect of calcium chloride (CaCl
Publikováno v:
Toxicology Mechanisms & Methods. Nov2009, Vol. 19 Issue 9, p541-546. 6p. 1 Chart, 4 Graphs.
Autor:
Kai-Qiang, Wang, Shui-Zhong, Luo, Xi-Yang, Zhong, Ke-Zhou, Cai, Jing, Cai, Shao-Tong, Jiang, Zhi, Zheng
Publikováno v:
Journal of food science. 81(2)
The effect of the modified wheat gluten (MWG) extender, prepared by alcalase-based hydrolysis and transglutaminase cross-linking, on meatballs was analyzed in this study. Here, we studied the effect of MWG addition on the boiling resistance capacity
Publikováno v:
Wei sheng wu xue bao = Acta microbiologica Sinica. 45(4)
Using Aspergillus niger AN01 as original strain, mutated strain Aspergillus niger AN03 was obtained by N+ implantation. The results showed that activities of acidic protease, cellulase and pectinase of Aspergillus niger were raised from 71.6U/g, 141.